German Spätzle & Mushroom Cream Sauce - Easy, Delicious, and Homemade

Ingredients for Spätzle:
🌫️All-purpose flour: 2 cups (250 g)
🥚 Eggs: 4
🥛 Milk: ½ cup (120 ml)
🧂 Salt: 1 teaspoon
💦 Water: For boiling
🧈 Butter: 2 tablespoons (for sautéing or serving)
Ingredients for Mushroom Cream Sauce:
Fresh mushrooms (brown or white): 250 g (sliced)
🧈 Butter: 2 tablespoons
🧅 Small onion: 1 (finely chopped)
🧄 Garlic: 1 clove (minced)
💧Heavy cream: 1 cup (250 ml)
💦 Chicken or vegetable broth: ½ cup (120 ml)
🌫️ All-purpose flour: 1 tablespoon (optional, for extra thickness)
☘️ Fresh parsley: 1 tablespoon (finely chopped)
🧂 Salt and black pepper: To taste
Optional Ingredients:
Grated Gouda or Emmental cheese: For cheesy Spätzle (Käsespätzle).
Extra olive oil or butter: For additional sautéing or flavor.
Serving process:
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Step 1: Making the Dough
In a large mixing bowl, combine the flour and salt.
Add the eggs and mix thoroughly.
Gradually pour in the milk while stirring until you get a thick, sticky batter. The dough should be soft but not runny.
Step 2: Cooking the Spätzle
Bring a large pot of salted water to a boil.
Using a Spätzle maker or a large-holed grater, press the dough into the boiling water. If you don’t have a Spätzle maker, you can use a spoon to drop small portions of the dough into the water.
Cook the Spätzle until they float to the surface (about 2-3 minutes).
Remove them with a slotted spoon and transfer to a plate or bowl.
Step 3: Preparing the Mushroom Sauce
Melt butter in a large pan over medium heat and sauté the mushrooms until golden brown. Remove them from the pan.
In the same pan, sauté the onions until translucent, then add the garlic and cook for another minute.
Stir in the flour (optional) and cook for 1 minute, then add the broth and heavy cream.
Let the sauce simmer until thickened, then return the mushrooms to the pan. Season with salt, black pepper, and parsley.
Step 4: Serving
Lightly sauté the cooked Spätzle in butter for extra flavor (optional).
Serve the Spätzle on a plate and generously pour the mushroom cream sauce over the top.
Garnish with freshly chopped parsley and, if desired, some grated cheese for a creamy twist.
Enjoy your homemade German dish while it’s warm!